This is a super flavourful main dish to serve over rice which will satisfy your sweet tooth and give a little spicy nudge to your taste buds.
Gypsy Boots Trail |
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Prep Time
15 minutes |
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Cook Time
35 minutes |
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Total Time
50 minutes |
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Ingredients
- 2 Japanese eggplants (the long thin kind), cubed
- or 1 eggplant and 1 zucchini
- 1 medium yellow onion, diced
- 1 small jalapeño pepper, minced
- 1/2 cup water
- 1/2 cup tomato sauce
- 3 tbsp brown sugar
- 3 tbsp soy sauce
- 1 1/2 tbsp ginger, minced
- 1 tbsp hot sauce (I use Franks)
- 1 tbsp white wine vinegar
- 1 tbsp molasses
- 1 tbsp white wine vinegar
- 4 tsp garlic, minced
- 2 tsp salt
- olive oil for cooking eggplant and onion
Directions
- In a frying pan, lightly oiled, cook eggplant (and zucchini) on medium heat until soft but not mushy, 5-8 minutes
- Once cooked, remove from pan and cook diced onion with minced jalapeño until onion starts to become translucent
- Once cooked, remove from pan and keep aside with eggplant
- Add another small amount of olive oil to the hot pan and begin to sauté garlic and ginger
- with aromatics you want to sauté until aroma begins to settle to ensure they are releasing flavours
- Add to garlic and ginger, water, tomato sauce, brown sugar, soy sauce, hot sauce, vinegar, and salt
- Simmer on medium heat for 10 minutes to allow sauce to thicken slightly and flavours to be released
- Add cooked eggplant, onions, and jalapeños and keep simmering for another 5 minutes
- Serve over rice
Notes
- Garnishes can be added to spruce up the appearance of this dish including: sliced green onion, basil, and sesame seeds